The principle of a convection coffee roaster (also known as a hot air coffee roaster) is to use a blower to draw in air, then let the air pass through a heating coil to increase its temperature, and use hot air as the heating source to roast coffee beans. Specifically:
Hot air generation: Air is drawn into the interior of the baking machine by a blower. After passing through the heating coil, the temperature of the air rises, forming hot air.
Heat transfer: Hot air serves as the heating source. Through the force of air flow, it stirs the coffee beans and evenly transfers heat to them. Hot air takes up the largest proportion throughout the heating process, so the regulation of air pressure is very important; otherwise, it will lead to either too fast or too slow baking time.
Uniform heating: As the hot air can evenly wrap the coffee beans, the coffee beans can be heated evenly during the roasting process, avoiding local overheating or insufficient heating.